Tondli / Ivy Gourd - 25 pieces, ends trimmed and sliced lengthwise into 4 pieces
Cumin Seeds - 1/2 tsp
Curry Leaves - 6
Green Chilli - 4
Onion - 1/2 cup, chopped
Turmeric - a pinch
Coriander powder - 1/2 tsp
Olive Oil - 1 tbsp
For Spicy Chickpea Powder, slow roast the following spices and ground to a fine powder:
Grated Dry Coconut - 1 tbsp
Garlic Cloves - 1
Dry Red Chillies - 2
Cumin Seeds - 1 tsp
Roasted chickpeas / Dalia - 2 tbsp
Salt - a pinch
Heat oil in a pan and temper with cumin seeds, curry leaves and green chillies.
Add the chopped onion and fry till transparent.
Then add the tongli slices, reduce to low flame and cover and cook, stirring once in a while, for atleast 20 minutes till the tondlis are half done.
Add salt, turmeric and coriander powder and cover and cook again till all the moisture is evaporated and the tondlis look wrinkled. Then add the spice powder, mix well and cook uncovered for 5 minutes more.